With the weather here in the 80's in the afternoons, I've been craving some grilled food. This eggplant dish has been on my mind for a while and this was very good, but I'm sure it would be even better with tomatoes straight from the garden or farmer's market in the heat of summer. I can't wait to make this again in season. I basically took a medium sized eggplant (just about 1 1/2 pounds) and sliced it in four thick lengthwise slices. The slices got a quick marinade in a balsamic vinaigrette before being grilled. Once done they were then topped with a tomato and mozzarella mixture (as in a Caprese salad) and served with a grilled bread slice.
The grilled eggplant brought the Caprese salad to a whole new level.
Eggplant Steaks with Caprese Salsa
Makes 4 Servings
For the Eggplant:
1/4 cup balsamic vinegar
1/4 cup olive oil
2 teaspoons minced garlic
Salt and black pepper to taste
1 eggplant (1 - 1 1/2 pounds)
For the Salsa:
2 cups seeded and diced fresh tomatoes
1 cup diced fresh mozzarella (4 ounces)
2 tablespoons minced fresh basil
1 tablespoon balsamic vinegar
2 teaspoons olive oil
Salt and freshly ground black pepper to taste
Preheat grill to medium-high.
Whisk together 1/4 cup vinegar, 1/4 cup oil, garlic, salt and pepper for the eggplant in a bowl. Cut eggplant lengthwise into four 1/2- to 3/4-inch thick slices. Place eggplant slices in a large glass dish. Pour vinegar mixture over eggplant, turning to coat slices; let eggplant sit for 5 minutes.
Combine tomatoes, mozzarella, basil, 1 tablespoon vinegar, 2 teaspoons oil, salt, and pepper for the salsa in a medium bowl; set aside. Do not do this step earlier in the process so that the tomatoes will keep their freshness.
Grill eggplant slices, covered, until tender, 2-3 minutes per side. Remove eggplant from grill; top with salsa. Garnish with more basil if desired.